Classic British Rump Steak

A traditional British recipe for a succulent rump steak, pan-fried to perfection and served with a rich mushroom and red wine sauce. This gluten-free dish is both flavorful and satisfying.

25 min total Base: 2 servings 500 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings2 servings

1Base: 2 servings16

Fixed ingredients: Rump steaks, Sunflower oil, Unsalted butter, Garlic clove, Fresh thyme sprigs, Chestnut mushrooms, Red wine — quantities stay the same regardless of serving count.

Rump steaks

2 steaks(fixed)

Sunflower oil

1 tbsp(fixed)

Unsalted butter

1 tbsp(fixed)

Garlic clove

1 clove(fixed)

Fresh thyme sprigs

2 sprigs(fixed)

Chestnut mushrooms

140 g(fixed)

Red wine

150 ml(fixed)

Instructions

1. **Prepare the Steaks:** Remove the rump steaks from the refrigerator and let them come to room temperature for about 30 minutes. Pat them dry with kitchen paper and season both sides with salt and freshly ground black pepper.

2. **Heat the Pan:** Place a heavy-based frying pan over a very high heat. Add 1 tablespoon of sunflower oil and 1 tablespoon of unsalted butter. Once the butter has melted and the pan is hot, add the crushed garlic clove and fresh thyme sprigs.

3. **Cook the Steaks:** Add the seasoned steaks to the pan. For medium-rare, cook each side for approximately 2-3 minutes. Adjust the cooking time to your preferred doneness:

4. **Rest the Steaks:** Once cooked to your liking, remove the steaks from the pan and transfer them to a plate. Cover loosely with foil and let them rest for about 5 minutes.

5. **Prepare the Sauce:** In the same pan, add the quartered chestnut mushrooms and cook for 2-3 minutes until they begin to soften and turn golden.

6. **Deglaze the Pan:** Pour in 150ml of red wine, stirring to combine and scraping up any browned bits from the bottom of the pan. Allow the wine to simmer and reduce by half, concentrating the flavors.

7. **Finish the Sauce:** Once the wine has reduced, remove the pan from the heat. If desired, stir in a small knob of butter for added richness. Taste and adjust seasoning with salt and freshly ground black pepper as needed.

8. **Serve:** Slice the rested steaks against the grain and serve with the mushroom and red wine sauce poured over the top. This dish pairs well with creamy mashed potatoes and steamed green vegetables.

9. **Tips for Best Results:**

- Ensure the pan is very hot before adding the steaks to achieve a good sear.

- Let the steaks rest after cooking to allow the juices to redistribute, resulting in a juicier steak.

- Use a good quality red wine for the sauce to enhance the flavor.

- For a thicker sauce, allow it to reduce further before serving.

tags:[

rump steak

British cuisine

gluten-free

steak recipe

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